WHAT'S INSIDE

200 CALORIES
7 g SAT FAT
19 g Sugar
50 mg Sodium
SERVINGS
Serving Size 4 pieces
FATS
17% Total Fat 11g
33% Saturated Fat 7g
Cholesterol
1% Cholesterol 5mg
Sodium
2% Sodium 50mg
Proteins
Proteins 2g
CARBOHYDRATES
8% Total Carbohydrates 24g
0% Dietary Fiber 0g
Sugar 19g
VITAMINS
Vitamin A
0% Vitamin C
MINERALS
8% Calcium
0% Iron
SUGAR

The term “sugar” can be used to either refer specifically to sucrose or it can be used generally to refer to all simple sugars (lactose, glucose, fructose, galactose, sucrose, etc.).

VEGETABLE OIL

Oils that are derived from plants such as soybean, sunflower and safflower.

PALM OIL

Oil that is obtained from the pulp of the palm fruit. It is different from palm kernel oil, which is obtained from the kernel of the palm fruit.

SHEA OIL

Oil that is obtained from shea-nuts which are seeds from the shea tree.

SUNFLOWER OIL

Oil that is obtained from sunflower seeds.

PALM KERNEL OIL

Oil that is obtained from the kernel of the palm fruit. It is a different oil than palm oil, which is obtained from the pulp of the oil palm fruit.

CANOLA OIL

Oil that is obtained from the seed of canola plants. Canola is also called rapeseed or field mustard.

AND/OR SAFFLOWER OIL
NONFAT MILK

Milk from which the fat has been removed. Also known as skim milk.

CORN SYRUP SOLIDS

A sweetener obtained by removing the water from corn syrup.

LACTOSE

The natural sugar present in milk, also known as milk sugar.

CORNSTARCH

Starch derived from corn, used as a thickener.

CONTAINS 2% OR LESS OF: COCOA P
ROCESSED WITH ALKALI
MODIFIED CORNSTARCH

Starch derived from corn that has been modified with a permitted starch-modifying agent. Used as a thickener.

LECITHIN

A substance found in the oil component of certain plants and eggs that acts as an emulsifier, to prevent ingredients from separating. Sources of lecithin include soy (soya), rice, sunflower, and eggs.

HIGH FRUCTOSE CORN SYRUP

A liquid sweetener with a sweetness level similar to table sugar. HFCS is produced from corn through the enzymatic conversion of glucose into fructose. Also called glucose/fructose in Canada or abbreviated as HFCS. The most commonly used form of HFCS is nearly identical to the composition of table sugar.

SALT

A natural flavor enhancer and preservative. Also known as table salt or sodium chloride.

ARTIFICIAL FLAVOR

A food additive that adds or enhances the flavor of food and drinks and is made from components obtained by chemical synthesis.

TOCOPHEROLS, TO MAINTAIN FRESHNESS
PGPR, EMULSIFIER

Allergen information is not available online at this time. Please consult the package label or call us at (800) 468-1714 for further information.

OU-D

RECIPES